Spring
Tofu Amaranth Salad
A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!
Chive Pancakes
Whisper thin crepe-like pancakes made from brown rice flour, coconut milk, eggs, and sesame seeds. And my preference in pots and pans.
Miso Oat Porridge
A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.
Yellow Wax Beans & Scallions
A quick sauté of yellow wax beans, golden almonds and pepitas, topped with threads of tiny micro scallions.
Saffron Raspberries
Beautiful raspberries tossed with saffron brown sugar, vanilla paste, olive oil, and toasted almonds.
Mung Bean Hummus
To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.
Steaming Vegetables
A reminder of just how good simple, steamed vegetables can be.
Cilantro Salad
Perhaps the best salad I've had in the past year. And, unless you absolutely loathe cilantro, you must try it. Simply cilantro leaves and stems tossed with a simple shallot-forward soy sauce dressing, plus peanuts, and asparagus. So good.
Ginger Coconut Milk Soup
I posted a picture of my lunch the other day, and a few of you requested specifics - it was a spring soup made with a ginger & shallot coconut milk broth, spring vegetables, served over egg noodles.
Buttermilk Asparagus Salad
Simple side - asparagus tossed with a garlicky buttermilk dressing, perky radish sprouts, lots of fresh cilantro, and a handful of cooked posole.
